Poppy Seed Hamantaschen

This low carb take on the traditional Hamantaschen uses almond flour cookie dough for the pastry. The filling is made with poppy seeds, a few chia seeds to help thicken it and some milk and sweetener.

Course Dessert

Prep Time 20

Cook Time 15

Servings cookies

Calories 110kcal

Ingredients

Filling

6 tbsp poppy seeds
2 tbsp chia seeds
1/2 cup unsweetened almond milk or cashew milk
3 tbsp powdered Swerve Sweetener
1 tsp orange zest

Pastry

2 cups finely ground almond flour
1/4 cup Swerve Sweetener
1/4 tsp salt
1 tsp lemon zest
1 large egg
2 1/2 TBSP butter melted
1/8 tsp stevia extract

Instructions

For the filling, grind poppy seeds and chia seeds in a food processor or coffee grinder until they resemble flax seed meal.
Combine ground seeds, nut milk and sweetener in a small pan over medium low heat. Stir and let come to a simmer. Cook until milk is absorbed and mixture has thickened. Set aside.
For the pastry, preheat the oven to 325F and line a large baking sheet with parchment or a silicone liner.
Combine almond flour, sweetener, salt and lemon zest in a medium bowl. Add egg, melted butter and stevia extract and stir until dough comes together.
Turn out dough onto a large piece of parchment paper and top with another large piece of parchment. Roll out to 1/8 inch thick. Using a 3 inch round cookie cutter, cut as many circles as possible. Gently loosen circles from parchment with a sharp knife or an offset spatula and transfer to prepared baking sheet. Cover with plastic wrap while you continue, so pastry does not dry out.
Reroll dough and cut out more circles (you should get about 18). Spoon abut 3/4 of a teaspoon of the filling into the center of each circle and then gently fold in 3 sides to form a triangle, pinching the corners together.
Bake 12 to 15 minutes, until edges are just golden brown. Remove and let cool.

Notes

If you aren’t a fan of poppy seeds, consider using this low carb raspberry chia seed jam for the filling instead.

Nutrition